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Recipes - Sweet, savoury and liquid!!!

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michel367
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by michel367 » Sat Jun 26, 2010 5:16 pm

Ok.
Here we are.
Salmon in a box

Take a piece of tinfoil about 40 x 50 cm
Fold it 4 times and fold it into a box or whatever you may call it
Image

Take fresh herbs and crush it and make a bed out of it
Image

Put the salmon on top and put some freshly ground pepper and coarse salt on top
The add some finely chopped garlic
Image
And cover it with some more crushed herbs.

Sprinkle it all with a little green olive oil and some salt and some sweet soy sauce.

Wrap the whole package in some more tin foil
Image
and when you start to braai, place it on top of your coals and leave it there till your meat is ready to be served and then take it from the coals.

Enjoy your meal fit for a king. :thumbs_up:

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elzet » Sun Jun 27, 2010 10:42 am

It looks finger-licking good, M367. :lol: :lol:


Wanna entertain your guests on skilpadjies (lil' tortoises)? :lol: :lol:



Tortoises / skilpadjies (not the net fat and liver ones that foreign guests complained that we are devouring by the dozen) :lol: :lol:


Tenderised steak, topped with sharp cheddar cheese, wrapped in a bacon weave. Next step, add viennas as the heads, legs and tail.

Place on braai, baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a tortoise should be, no?


Image


The recipe mentions patties, but as true SA's, we don't braai burger patties. We go for steak. :lol: Have not tried it before, but the steak wrapped in bacon is a favourite in our household. Will try this one soon. :wink:
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Micetta » Fri Jul 02, 2010 12:16 pm

PESTO ALLA GENOVESE

INGREDIENTS FOR 600 GR. OF PASTA

Basil – 5° grams of basil leale (if possible young and fresh)
Extravergin olive oil - ½ glass
Grated cheese – 6 spoonfulls of “Parmigiano Reggiano or Padano” and 2 of “Pecorino” ( or 8 of the former)
Garlic – 2 cloves
Pinoli – 1 spoon full (if you cannot get pinoli you can use walnuts, even if it is not the same)
Coarse Salt - some grains (or normal salt)


PREPARATION

For the REAL genovese Pesto you will need a marble mortar and a wood pestle, lots of diligence and patience.

Wash the basil leaves in cold water and put them on a cloth to dry.
Crush one clove of garlic for each 30 leaves of basil. The garlic must be sweet
( whatever that means)

Remember that the essenzial oils of the basil are conserved in the veins of the leaves and in order to obtain the best taste, you must not ” beat” but rotate the pestle in order to squeeze not shear the perfumed small leaves.

When the leaves release a briliant green liquid, is the moment to add the pinoli. The pinoli soften and amalgamate the sauce.

The moment of the Parmigiano has arrived and at last the extravergin olive oil poured in drops.

A last raccomandazione:

The processing must be done at room temprature and be finished in less time possible in order to avoid oxidation. At this point the pesto is finished and can be used to dress troffie, troffiette, trenette ……..
(but also spaghetti )

Today in the era of rush to make the pesto the electric mixer i also used, but the best way remain always the…..ancient one!!!!

I have left out some of the passages and local denominations, if not I would be here translating until Tomorrow evening


If you make for more than once and if you transport it (plastic or glass), be sure that the pesto is always covered by a film of oil in order to avoid oxidation.

VOILÀ!! Buon Appetito!

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Beer Can Chicken (again)

Unread post by gwendolen » Tue Aug 03, 2010 12:29 pm

1 chicken
olive oil
can of beer, room temperature
sherry
salt, pepper
chopped fresh thyme leaves or rosemary or sage or all three
garlic
(tin foil)


Light the braai. Open the can of beer and have a sip.

Rub the chicken all over with olive oil. Mix the salt, pepper, and herbs and rub all over the chicken. Have a few more sips of beer.

Add some sherry to the can, the can needs to be half-full. Add a few cloves of garlic and a sprig of thyme/rosemary/sage or all three in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its ... ;-)

Place the chicken on the braai using the legs and beer can as a tripod to support the chicken. If you don't have a Weber (or something like that) use 2 sheets of tin foil and cross them over the chicken. Weigh down the edges of the foil with pebbles.

Forget the chicken for at least an hour. Then keep checking the chicken every 15 minutes or so, until ready. A 1kg chicken will usually take around 1 1/2 hours. A way to tell if the chicken is done is to poke it deeply with a wooden sateh skewer (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Take the chicken off the braai (this is a bit tricky). You can push it over if that's easier. Let the chicken rest for 10 minutes or so. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, dress up in a white coat and stethoscope and pull out the can with tongs.

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Re: Recipes for Warm Puddings on Cold KTP nights...

Unread post by PennyJS » Tue Aug 03, 2010 4:05 pm

Easy pudding from a non-domestic goddess!
Marie biscuits
Marshmallows
bar of chocolate (milk or dark)

Melt marshmallow until soft on a skewer over the braai fire
Melt chocolate slowly next to braai fire (do not use a plastic container! A small tin can will do but wash out the left over baked beans first!)
Put marshmallow in between two Marie biscuits and squeeze gently
Dip Marie biscuit / marshmallow 'sandwich' into melted chocolate
Eat
Repeat as needed!

This has been a camping favourite for years now - the adults enjoy making (and eating) these 'sarnies' as much as kids do!

'And in the end it's not the years in your life that count, it's the life in your years.'

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Thu Aug 05, 2010 6:23 pm

I also have been given a recipe for

Naartjie and Amarula Self saucing pudding that might go down a treat.

I haven't had a chance to try it myself yet so cannot comment.

Serves 4
Oven temp 190C

70ml (65g) butter
100ml (85g) sugar
1 large egg
120ml self raising flour (65g)
30ml naartjie juice
5ml grated naartjie rind
80ml Amarula
10ml cornflour
2 naartjies, peeled and sliced.
Icing sugar

1. Beat the butter and 80ml of the sugar together until light
2. Beat in the egg.
3. Fold in the flour, naartjie juice and rind.
4. Spoon into small greased ramekins or cups until three-quarter full.
5. Top each with a naartjie slice.

Mix the remaining sugar, cornflour and Amarula together.
Place the ramekins on a baking tray.
Pour the Amarula mixture over the puddings and bake in a preheated oven for 20 to 25 minutes or until golden.
Serve dusted with icing sugar.

.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by gwendolen » Thu Aug 05, 2010 9:06 pm

CuriousCanadian wrote:Popovers...


Going to try to make them on the Cobb. Should be fun :lol:

Just putting the BCC here too (for safe keeping)

1 chicken
olive oil
can of beer, room temperature
sherry
salt, pepper
chopped fresh thyme leaves or rosemary or sage or all three
garlic
(tin foil)


Light the braai. Open the can of beer and have a sip.

Rub the chicken all over with olive oil. Mix the salt, pepper, and herbs and rub all over the chicken. Have a few more sips of beer.

Add some sherry to the can, the can needs to be half-full. Add a few cloves of garlic and a sprig of thyme/rosemary/sage or all three in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its ... ;-)

Place the chicken on the braai using the legs and beer can as a tripod to support the chicken. If you don't have a Weber (or something like that) use 2 sheets of tin foil and cross them over the chicken. Weigh down the edges of the foil with pebbles.

Forget the chicken for at least an hour. Then keep checking the chicken every 15 minutes or so, until ready. A 1kg chicken will usually take around 1 1/2 hours. A way to tell if the chicken is done is to poke it deeply with a wooden sateh skewer (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Take the chicken off the braai (this is a bit tricky). You can push it over if that's easier. Let the chicken rest for 10 minutes or so. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, dress up in a white coat and stethoscope and pull out the can with tongs.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Rooies » Thu Aug 12, 2010 4:15 pm

My 5 cents worth.
1) Heat the potjie up first by making a fire with twigs or the smallest pieces of wood in your bag of wood.
2) Fry the meat until golden brown and remove from pot.
3) Fry the onions and garlic.
4) Add the meat and liquids like wine etc.
5) Simmer for 30 minutes
5) Add baby potatoes and simmer for a further 20 minutes
6) Add vegetables like carrots beans etc. Simmer for another 30 minutes.
7) Make sure that you don't drink too much at this stage, otherwise you will be finished before the potjie is finished
8) Add mushrooms/sauce/cream or whatever you like and simmer for another 30 minutes.

Follow all HoepHoep's tips as well as the following
1) Add bacon to the pot, it gives a nice flavour
2) With a chicken pot, fry a dollop of apricot jam and pickled onions with the bacon
3) Check your pot from time to time and if there is too much water, leave the lid open for a while. This will also ensure that your pot picks up a nice smokey flavour.
4) Buy a good quality pot. Check the inside of the pot, if it is shiny, it is almost ready to be used. If it appears dark and rough inside, you will have to burn it in (if this is the correct term) Use potato peels, and other discarded foodstuff and boil the lot for an hour or so, stirring vigorously as often as you can.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by CuriousCanadian » Thu Aug 19, 2010 6:20 pm

You can make these at home to take with....

GINGER PEAR PRESERVES

Goes with fish, pork, ham..pretty much anything...

2 Large limes
5 1/2 cups finely chopped pears (1kg)
2 1/3 cups sugar
1 Tbsp grated gingerroot

Using zester, grate 1 Tbsp lime zest. Squeeze lime for 1/3 cup juice.
Place rind & juice in large saucepan.
Add pears to lime mixture.Stir in sugar & ginger.
Stirring constantly to prevent burning, bring to a full boil. Boil uncovered, stirring for 15 minutes or until mixture becomes thicker & starts to gel.
Adjust texture by mashing some of the cooked pears.

Ladle preserves into hot sterilized jars, leaving 1/4" head space. Wipe jar rims and place on snap lids & screw bands till finger tight.
Cool on countertop until jars pop inwards.

Makes 5-6 125ml jars....

Can in processor if storing out of fridge.


Enjoy!! :D
Last edited by CuriousCanadian on Thu Aug 19, 2010 9:13 pm, edited 1 time in total.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Sat Sep 11, 2010 9:35 pm

Here is the recipe for Koeksisters as I promised, I am not sure if its the original one I had but as I remember it its pretty much the same.

KOEKSISTERS

Syrup

800ml water
1 kg granulated sugar
30ml golden syrup
15ml Lemon juice

Dissolve the sugar in the water and boil for 1 minute.
Add the golden syrup and boil for a further 10 minutes.
Add the Lemon juice.
Take off the heat and cool overnight in a freezer.

The outer crunch of the koeksister is entirely dependant on the syrup being ice cold.

Dough

600gr cake flour
30ml Baking powder
2ml salt
50gr butter
375ml milk

Sift tog the flour, BP and salt.
Rub in the butter until it looks like bread crumbs
Cut in the milk
Knead dough lightly and wrap in cling film and rest for 2 hours (the dough, not you!)
Roll the dough out to 5mm thickness
Keep covered with a damp cloth to prevent drying out.

Cut into 5cm x 1cm strips.
Wind the strips tog. like a sort of plaiting.
Pinch ends tog and cover with damp cloth again
Allow to prove for 15 mins.

Deep fry in hot oil and immediately plunge into the ice cold syrup pushing them under with a potato masher.

NB In order to keep the syrup ice-cold, keep the bowl in a bath of ice cubes or have 2 bowls of syrup and keep one in the freezer alternating them from time to time as the syrup gets warm.

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by hotshot » Tue Oct 12, 2010 7:41 am

I would like to share the following Chicken marinade that I make in the Kruger. Not only is it great, but once you start reading it you will see that it is great for keeping away the mozzies!

Kruger Park Chicken
Dried Garlic Flakes - as much as you want!
White wine - 1 cup
1/2 cup Tomato sauce
1/4 Cup Braai sauce
50ml Soya Sauce
50ml Worchester Sauce

Mix all the ingredients together, and add 2 x chicken braai packs. Marinade for 12 hours. Braai and marinade during braaing process and "OMG" enjoy!

Let me know what you think!
Carpe Diem

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by hotshot » Thu Oct 14, 2010 10:57 am

Here is another one..

This marinade and basting sauce is brilliant for steak.

1 Cup of Vinager
1/2 cup Tomatoe sauce
1/4 cup of Worchester sauce
1/4 cup of Chutney
1 x Onion (finely diced)

Add all ingredients together and simmer until the mix has thickened. Allow to cool and VOILA.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Tue Dec 14, 2010 12:22 pm

I came across this recipe and thought I'd share it with you.

Roosterkoek recipe
Recipe for a South African braai essential - Roosterkoek. Serve warm with lots of butter!

Ingredients
300g plain flour
10ml instant yeast
5ml salt
15ml sugar
30ml sunflower oil
180-200ml warm water

Directions
Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two.

In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.

Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with cling film. Leave to rise for another 15 minutes.

Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.

When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Comments
Make sure the dough is on the stiff side (reduce the liquid if necessary). If it is too runny, the dough is going to drip through the grid before the rolls have a chance to bake!

Get your braai grid as clean as possible if you are going to make roosterkoek - blackened reminders of the Ghosts of Braais Past clinging to your roosterkoek is not pretty or clever.

To stop the rolls from sticking to the grid, lightly oil your grid. Also make sure the rolls are shaped on a floured board so that they have a little some flour clinging to the outside.

Be very careful with the fire you plan to cook these on. It should be neither too large (i.e flames licking the rolls!), nor too hot (black outside + runny inside = "No thanks, not really hungry today!")
Servings
Makes about 12

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Tue Dec 14, 2010 12:27 pm

And another for Braai broodjies basically braai toasted sandwiches.

Recipe for cheese and tomato Braai Broodjies - a quick and easy snack.
Ingredients
8 slices White bread
2 tomatoes, thinly sliced
As much mature cheddar as you want ( I like it super cheesy!)
1 large onion, thinly sliced
Salt & Pepper to taste

Directions
Spread the bread with butter on both sides. Top with the sliced tomato, cheese and onion and season generously.

Place the sandwiches on a braai grid and "toast" over the fire until the bread is nicely toasted and the cheese is melted.

Serve warm.

Servings
Makes 4 sandwiches

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by CuriousCanadian » Sat Feb 05, 2011 3:38 pm

These you can make ahead and would go nicely with coffee or tea at your first stop of the day..(or anytime ;) )



Chocolate chip shortbread squares


1 cup butter
3/4 cup sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
2 cups choc chips-divided

Preheat oven to 350. Beat together butter & sugar till creamy, add egg &
vanilla, gradually beat in flour. Add 1 cup of choc chips and stir.
PRESS into bottom of ungreased 9x13 pan.
Bake for 30-35 minutes until top is light brown.
Immediately sprinkle with remaining choc chips. Let stand for a few minutes
until chips start to melt, then spread evenly all over,
Cool completely in pan on wire rack, cut into squares-Enjoy!!


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